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Preparation: Prepare the pesto: If you decide to make homemade pesto, place the basil leaves, Parmesan cheese, pine nuts, and garlic cloves in the food processor. Process until coarsely combined, then, while the processor is running, add the olive oil in a steady stream. Season with salt and pepper to taste. Booking. Cook the pasta: Cook the pasta according to package instructions until al dente. Save a cup of the cooking water before draining the pasta. Cook the chicken: While the pasta is cooking, season the chicken breasts with salt and pepper. Heat the olive oil in a skillet over medium-high heat and cook the chicken until golden brown and cooked through, about 6-7 minutes per side. Let it rest for a few minutes and then cut it into strips or cubes. Combine: In the same pot where you cooked the pasta, over low heat, mix the pasta with the pesto. Add a little of the reserved cooking water to create a lighter, creamier sauce. Add the cooked chicken to the pasta and mix well. Serve: Serve the pasta hot, sprinkled with Parmesan cheese, decorated with fresh basil leaves and toasted pine nuts if desired. This dish is perfect for a quick weeknight meal, but also special enough for entertaining. Enjoy it!
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